I know – why do this to good ole’ mac n’ cheese?
This all happened because I want to reduce my dairy consumption and eat more veggies. But I also want Mac n’ cheese! What’s a girl to do?! I decided to first satisfy the pasta craving by making Detoxinistas vegan Mac n’ cheez. It’s delicious and cooks up in about the same time as the boxed stuff. I love it.
I also like to substitute regular pasta for gluten free pasta to make this a gluten free and dairy free version of mac n’ cheese. Or, I’ll make the same sauce and sub zucchini or carrot noodles to make this paleo or Whole30 friendly.
Then I took it up a notch by adding some butternut squash to the dairy free cheese sauce. It gives the sauce a creamier and more orange ‘cheesy’ colour – almost exactly like the boxed stuff.
I also love to up the veggie content by adding some broccoli to the macaroni while it is boiling (do this in the last 1- 2 minutes of cooking time, so both broccoli and mac will be ready at the same time. Then just drain and add sauce and you have a dairy free, gluten free, broccoli mac n’ cheese.
Got leftover dairy free cheese sauce? Pour it over some roasted veggies. Veggies will never be the same…
Eating more plants is not only about eating salads people.
Gluten Free & Dairy Free Mac n Cheez
Vegan Cheez Sauce
- 2 cups raw cashews (soaked in water for about 2 hours)*
- 3 tbsp fresh lemon juice (1/2 a lemon)
- 3/4 cup water
- 1 1/2 tsp salt
- 1/4 cup nutritional yeast
- 1/2 tsp chili powder
- 1 clove garlic
- 1/4 tsp turmeric
- 1/2 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1 cup roasted butternut squash (see notes)
- 2 cups gluten free pasta or noodles of choice (try zucchini or carrot)
- Blend all the sauce ingredients till smooth.
- For the noodles, boil your pasta according to the package directions, or lightly saute the zucchini or carrot noodles, depending on what you are using.
- Pour the sauce over the noodles and toss to coat.
Make Your Butternut Squash in the Instant Pot: Cut into 3-4 large chunks and scoop out the seeds. Place in the IP on a trivet. Pour in 1 cup of water and seal. Cook for 10 mins on high pressure (turn ‘keep warm’ off). Once done, use the quick release and open up to allow the butternut squash to cool. Scoop out the flesh from the skin, and use as desired. To Roast Butternut Squash in the Oven: Preheat oven to 400*F (204*C). Peel and chop the squash into 1 inch cubes. Lightly oil a sheet pan and spread out the butternut squash in an even layer. Cook for 30-40 minutes till soft and starting to turn golden brown.